Christmas Fruit Cake🍒 (Black Rum Fruit Cake)

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit offers a lighter option, while raisins are more economical.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide a nut-free alternative and are often less expensive.

rum or brandy

🥗Healthier: non-alcoholic apple cider

💰Cheaper: water

Apple cider adds flavor without alcohol, while water is a budget-friendly option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is usually cheaper.

Cream together 1 lb of butter and 1 lb of sugar until smooth and icing-like in texture.

Add 9 eggs to a container and whisk them together.

Add 2 tsp of lime peel to the egg mixture to cut the rawness.

Gradually add the egg mixture to the butter and sugar mixture, pouring a little at a time to prevent curdling.

Add the fruits that have been stewed and soaked in rum and wine, blending them lightly to keep some chunks.

Add 1 tbsp of vanilla essence and 4 tbsp of browning to the fruit mixture.

In a separate container, combine 4 cups of baking flour, 2 tsp of ground cinnamon, 2 tsp of nutmeg, 1 tsp of salt, and 4 tsp of baking powder, mixing and sifting them together.

Gently fold the dry ingredients into the wet mixture, adding a little at a time and avoiding overmixing.

Pour the batter into greased baking containers with wax paper at the bottom, filling them about 3/4 full.

Preheat the oven to 250°F and bake for 45 minutes, then reduce the heat to 200°F for another 45 minutes, using a water bath at the bottom of the oven.

After 1.5 hours, check the cakes with a toothpick to ensure they come out clean.

Saturate the hot cakes with rum and wine to make them moist, allowing them to soak up the liquid.

Let the cakes cool for about 5 hours before cutting into them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens